These open-faced empanadas with tomato, basil and mozzarella are faster take on traditional empanadas
Canastitas, (little baskets) make a great alternative to traditional empanadas. Theyre a bit quicker to put together, and they appeal to those who eat first with their eyes because they can see the filling. The classic combination of tomato, basil and mozzarella brings fresh, bright flavors to the plate, but you can use any number of fillings, just as you would with empanadas. I particularly like canastitas for cheesy fillings, however, since you dont have to worry about them exploding and leaking melted cheese like empanadas tend to do.
This recipe, which yields 12 servings, makes an excellent appetizer or a light meal when combined with a green salad. ¡Buen provecho!
12 empanada shells
3 small tomatoes, chopped
6 oz. mozzarella cheese, diced
10 basil leaves, chiffonade [thinly sliced>
kosher salt and freshly ground black pepper to taste